Tri-Color Chopped Salad with Pine Nuts and Parmesan Cheese recipe

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1 tablespoon Dijon mustard
1 tablespoon red wine vinegar
1 tablespoon chopped fresh oregano
3 tablespoons extra-virgin olive oil
salt and pepper to taste
1 cup chopped radicchio
1 cup chopped Belgian endive leaves
2 cups chopped arugula
¼ cup freshly grated Parmigiano-Reggiano cheese
¼ cup toasted pine nuts

Nutrition Info

174.8 calories
carbohydrate: 4.1 g
cholesterol: 4.4 mg
fat: 16 g
fiber: 1.1 g
protein: 4.6 g
saturatedFat: 3 g
servingSize: -
sodium: 218.2 mg
sugar: 0.6 g
transFat: : -
unsaturatedFat: : -


  1. For the vinaigrette: Whisk together the mustard, red wine vinegar and chopped oregano in a small bowl. Whisk in the olive oil until the consistency is smooth and creamy. Season with salt and pepper to taste. Set aside.

  2. Toss together the radicchio, Belgian endive, arugula, grated Parmigiano-Reggiano cheese and pine nuts in a large salad bowl. Pour the vinaigrette over the salad ingredients and toss lightly to coat. Divide onto four chilled salad plates and serve.

Recipe Yield

4 servings

Recipe Note

This salad has become a staple of my kitchen. I like that it is a chopped salad, a technique that virtually ensures each bite will include every ingredient. There is something magical about the pine nut and Parmesan combination, a fact that will not be lost on pesto lovers. This is one of those rare recipes that justifies the expense of imported Parmigiano-Reggiano.

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